In the Hands of a Baker
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More About This Title In the Hands of a Baker

English

A must-have guide for successful bakery and pastry operations

In the Hands of a Baker from The Culinary Institute of America helps bakers and pastry chefs identify, understand, and utilize the tools and equipment needed for successful professional baking. This indispensable book provides in-depth information on how to choose the best equipment for any baking job—from scaling and measuring tools to cutting and confectionery tools, and from small appliances to bakeware and beyond—along with proper techniques for handling and maintaining that equipment. The text also covers basic and specialized tools for every area of expertise in the craft, including baking bread, making chocolates and candies, and creating cakes and pastries. Chapters range from organizing a station to understanding the differences between home and professional equipment. This valuable resource also features step-by-step instructions with supporting photography and illustrations throughout—all in one affordable package.

A perfect pastry kitchen companion, this title provides guidance on purchasing the correct equipment, organizing a workstation, and proper care and cleaning of all types of baking tools

English

Acknowledgments vi

Introduction vi

THE BAKING AND PASTRY PROFESSIONAL 1

SCALING AND MEASURING TOOLS AND TECHNIQUES 5

CUTTING TOOLS AND TECHNIQUES 17

SMALL TOOLS AND APPLIANCES USAGE AND TECHNIQUES 29

BREAD BAKING AND QUICK-BREAD MAKING TECHNIQUES AND TOOLS 53

PASTRY, CAKE, AND COOKIE TOOLS AND TECHNIQUES 75

CHOCOLATE, DÉCOR, AND CONFECTIONERY 109

BAKEWARE 139

Glossary 151

Appendix 155

Readings and Resources 158

Index 160

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